Moroccan Salmon with Lemony Couscous and Vegetable Soup
TM6

Moroccan Salmon with Lemony Couscous and Vegetable Soup

4.7 (24 rating)

Ingredients

Couscous

  • 8 oz couscous
    or 8 oz Israeli couscous, quick cooking
  • ½ tsp salt
  • 16 oz vegetable stock
  • 1 lemon

Salmon

  • 4 salmon fillets (approx. 5 oz ea.)
  • 1 tsp ras el hanout (see Tip)
  • ½ tsp salt
  • ⅛ tsp ground black pepper
  • 1 tsp honey

Soup

  • 4 oz yellow onions, cut into pieces (1 in.)
  • 2 oz carrots, cut into pieces (1 in.)
  • 2 oz celery, cut into pieces (1 in.)
  • ½ oz extra virgin olive oil
  • 2 tbsp tomato paste
  • ½ tsp salt
  • 15 oz canned chickpeas, drained, rinsed
  • 3 tbsp harissa paste
  • 16 oz vegetable stock
  • 6 oz water
  • ¼ bunch fresh cilantro, leaves only, chopped, plus extra to garnish
  • 2 tbsp pine nuts, toasted, plus extra to garnish
  • 4 tbsp plain Greek yogurt

Nutrition
per 1 portion
Calories
2799 kJ / 669 kcal
Protein
48 g
Carbohydrates
73 g
Fat
20 g
Saturated Fat
3 g
Fibre
11 g
Sodium
1574 mg

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